receta pulpo a la gallega con prementier de queso

Galician style octopus with cheese parmentier


Cooked octopus

1 octopus (between 1000g – 1500g)

Cheese Parmentier

300g white potato
100g of Quescrem Natural
3g salt
2g ground black pepper

Crispy ink

100ml octopus broth
80ml olive oil
14g corn starch
5g squid ink


Quescrem Natural is the perfect substitute for butter in a cheese parmentier as it melts and emulsifies easily. Thus, it provides a great creaminess and a mild cheese flavor that combines perfectly with the octopus and paprika.



Octopus cooking

Fill a tall pot with unsalted water and heat it. Before boiling introduce the octopus in the water and remove it three times. Reintroduce it and let it cook. Cook for 20 to 30 minutes from the moment it starts to boil. Cut the legs keeping them whole and if they are very large, cut them in half.


Cheese Parmentier

Wash, peel and cook the potato in salted water. When hot, drain it and grind it with the help of a food processor. Add the cream cheese and continue blending until well blended. Add salt and ground black pepper to taste.


Crispy ink

Mix all the ingredients and blend with a turmix until homogeneous. Heat a non-stick frying pan over high heat and pour the mixture. Leave uncovered to evaporate the water until crispy. Remove from heat and set aside in a dry place.


Put a few spoonfuls of cheese parmentier at the bottom of the dish. On top of the parmentier, place the octopus legs creating volume and add coarse salt, a dash of Extra Virgin Olive Oil and a touch of paprika de la vera. Finish with crispy ink, cassava chips, fennel sprigs and borage flower.

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